For the batter:
2 to 3 Tbsp (2 to 3 tbsp) hot sauce
1 Tbsp evoo
1/2 to 3/4 tsp black pepper
1/2 to 1 tsp cayenne/ red chili powder
1.5 tsp garlic powder
1.5 tsp onion powder
1.5 to 2 tsp paprika
1 tsp cumin powder
3/4 tsp (0.75 tsp) salt
3 Tbsp cornstarch or arrowroot starch
1/3 cup (41.67 g) flour
1/2 cup (113 ml) coconut milk canned, preferably full fat
1/4 cup (62.5 ml) water
3.5 to 4 cups (1160 to 1300 g) cauliflower florets
3/4 cup (81 g) bread crumbs
2 tbsp flour
1/2 tsp (0.5 tsp) cayenne
1/2 tsp (0.5 tsp) onion powder
1/2 tsp (0.5 tsp) garlic
1/2 tsp (0.5 tsp) paprika
1/4 tsp (0.25 tsp) salt
In a bowl, mix everything except cauliflower for the batter. if the batter is too thin, add more flour or starch.
In another shallow bowl, mix everything under breadcrumb coating.
Dip cauliflower in the batter, then coat in breadcrumbs and place on parchment lined sheet.(use gloves or a fork. the batter is spicy)
Drizzle any remaining batter on the cauliflower. Spray oil.
Bake at pre-heated 425 degrees F / 220ºc for 25 minutes or until a toothpick goes through the cauliflower easily. Serve warm with ranch dressing.